Winter was wet and cold through April, but May's warm weather let the
vines set a full crop. Summer was unusually warm; picking began on
September 18, ahead of schedule. Though a cool October slowed ripening,
all parcels were harvested within five weeks, and natural yeasts started
the primary within three days. Those first fermentations alerted us to
how rapidly color and tannin were being extracted. We reduced
pump-overs, and pressed at day ten. Uninoculated secondary began in
tank; eighty percent of the thirty-six lots were racked to barrel for
completion. Thirteen were selected for the first assemblage in late
January. Four intense cabernet lots required egg-white fining to soften
tannins. Additions of petit verdot and cabernet franc contributed depth.
Balanced and elegant now, this exceptional vintage has the structure to
carry it for twenty-five years or more. EB (3/08)